Gluten-Free Chicken Burrito Casserole
A delicious and hearty casserole that combines all the flavors of a chicken burrito in a gluten-free format.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups cooked rice (or quinoa for a healthier option)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, cumin, chili powder, and cooked rice. Mix well.
- Season the mixture with salt and pepper to taste.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with shredded cheese and sprinkle with chopped cilantro.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like bell peppers or onions for extra flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add jalapeños to the mixture.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg